It’s the season for all things pumpkin spice, so brace yourselves. I’ve taken a basic cheesecake recipe and intertwined it with a classic pumpkin pie recipe. This isn’t the first time this has been done though. I sure wish I was the one to come up with such a brilliant idea. Some people are a tad intimidated with the idea of baking cheesecakes since they tend to crack in the oven. I’ve been following this super easy trick that works literally every single time. And no you don’t need to use a water bath. It’s important to use room temperature ingredients and careful not to over mix. But the key is to bake it slowly at a lower temperature. I bake it for 30 minutes at 300 degrees Fahrenheit, then turn the oven off and leave the cheesecake in the oven with the oven door cracked open for 30 minutes. After 30 minutes are up, I turn the oven back to 300 degrees Fahrenheit, and bake for another 30-40 minutes. Finally, I turn the oven off again and let the cheesecake sit with the oven door cracked open until its completely cooled. I’m not sure where I got this idea from but I sure wish I could give credit whoever came up with it. Although Thanksgiving isn’t until next month, keep this recipe in mind for Thanksgiving dessert. It will definitely be a crowd pleaser.

 

Pumpkin Cheese Cake

Ingredients:
For the crust:
2 cups graham cracker crumbs
1/4 cup golden brown sugar
8 tbsp butter (1 stick) melted

For the filling:
1 (15 oz can) 100 % pumpkin purée
1 tsp pumpkin pie spice
4 (8 oz packages) cream cheese, softened
1 1/4 cup sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream

Instructions:

1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.

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2. Grease a 9 inch springform pan with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom on the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the spring-form.

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3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove form oven and let the crust cool.

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4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.

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5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on medium low speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix. Over-mixing will cause the incorporated air to crack the cheesecake during baking.

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6. Add the eggs 1 at a time, making sure each egg is blended before adding the next. Then add the sour cream.

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7. Lastly, add the pumpkin purée into the stand mixer and blend just to combine.

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8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.

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9. Bake the cheesecake for 30 minutes at 300 degrees Fahrenheit. Then, turn off the oven, open the oven door, and let the cheesecake rest for 30 minutes. Then, close the oven and bake 30 to 40 minutes more at 300 degrees Fahrenheit. Turn the oven off and crack the oven door open. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Then refrigerate for 4 hours before eating.

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4.0 from 3 reviews
Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • For the crust:
  • 2 cups graham cracker crumbs
  • ¼ cup golden brown sugar
  • 8 tbsp butter (1 stick) melted
  • For the filling:
  • 1 (15 oz can) 100 % pumpkin purée
  • 1 tsp pumpkin pie spice
  • 4 (8 oz packages) cream cheese, softened
  • 1¼ cup sugar
  • ¼ tsp salt
  • 3 eggs
  • ¼ cup sour cream
Instructions
  1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
  2. Grease a 9 inch springform pan with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom on the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
  3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove form oven and let the crust cool.
  4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
  5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on medium low speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix. Over-mixing will cause the incorporated air to crack the cheesecake during baking.
  6. Add the eggs 1 at a time, making sure each egg is blended before adding the next. Then add the sour cream.
  7. Lastly, add the pumpkin purée into the stand mixer and blend just to combine.
  8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
  9. Bake the cheesecake for 30 minutes at 300 degrees Fahrenheit. Then, turn off the oven, open the oven door, and let the cheesecake rest for 30 minutes. Then, close the oven and bake 30 to 40 minutes more at 300 degrees Fahrenheit. Turn the oven off and crack the oven door open. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Then refrigerate for 4 hours before eating.